Triple chocolate sourdough brownies (Printable)

Fudgy brownies combining three chocolates and sourdough discard for deep, chewy indulgence in every bite.

# What You Need:

→ Chocolate & Cocoa

01 - 4 oz bittersweet chocolate, chopped
02 - 2 oz milk chocolate, chopped
03 - 1/4 cup unsweetened Dutch-process cocoa powder

→ Fats

04 - 1/2 cup unsalted butter, cubed

→ Sugar

05 - 1 cup granulated sugar
06 - 1/4 cup light brown sugar, packed

→ Sourdough & Liquids

07 - 1/2 cup sourdough discard, unfed
08 - 2 large eggs, room temperature
09 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

10 - 2/3 cup all-purpose flour
11 - 1/2 teaspoon fine sea salt

→ Chocolate Mix-ins

12 - 1/3 cup semi-sweet chocolate chips or chunks

# Step-by-Step:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine bittersweet chocolate, milk chocolate, cocoa powder, and butter in a heatproof bowl. Melt over simmering water or microwave in 30-second intervals, stirring until smooth. Allow to cool slightly.
03 - In a large bowl, whisk together sugars, eggs, and vanilla extract until pale and thick, approximately 2 to 3 minutes.
04 - Whisk sourdough discard into the cooled chocolate mixture until fully incorporated.
05 - Add the chocolate mixture to the egg-sugar mixture and gently mix until combined.
06 - Sift flour and salt into the batter. Fold in gently with a spatula until just combined; avoid overmixing.
07 - Gently fold in the semi-sweet chocolate chips or chunks until evenly distributed.
08 - Pour batter into the prepared pan and smooth the top with a spatula to ensure even baking.
09 - Bake for 28 to 32 minutes until edges are set and the center has a slight wobble. Avoid overbaking to maintain a chewy texture.
10 - Cool completely in the pan on a wire rack before lifting out and slicing into squares.

# Expert Suggestions:

01 -
  • The sourdough discard adds a subtle tang that makes the chocolate taste deeper and more complex than regular brownies.
  • You get three layers of chocolate flavor without any of that one-note sweetness that can feel heavy.
  • They're chewy in the center with crispy edges, and using discard means you're not wasting anything from your starter.
02 -
  • Don't overbake these—that slight wobble in the center is not a mistake, it's the whole point, and it'll set as they cool.
  • If you chill the brownies for an hour or two before slicing, they become almost fudgy in the center and slice cleanly without crumbling.
03 -
  • Measure your flour by weight whenever possible, because scooping and leveling can add up to 15 percent more flour than you actually need.
  • Keep a digital thermometer near your baking pan so you can tell when the edges are set without guessing—the center should still wobble when you gently shake the pan.
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